How To make Mousseline Of Scallops and Salmon
MOUSSELINE:
8 oz Salmon, fresh Salt (to taste)
16 oz Scallops, fresh Pepper (to taste)
3 lg Eggs Nutmeg (to taste)
1/2 qt Cream, heavy 16 ea Ramekins for individual
1/2 tb Truffles, chopped, (opt) servings (small molds
1 oz Butter, melted :
can be used instead)
SAUCE:
1 ts Shallots, finely chopped 1/4 c Cream, heavy
2 tb Vinegar 1/2 lb Butter, unsalted
1/2 c Wine, Muscadet Pepper, white (to taste)
GARNISH:
1 bn Spinach, shredded 1 ts Butter
1 bn Watercress, shredded
For the Mousseline: =================== Grind the scallops and the shrimp (separately) in a meat grinder or food processor, then cool both in the refrigerator for 1/2 hour. Place the scallops in a bowl with 1 egg, 1 egg white (reserve the yolk for the salmon), salt, pepper, and nutmeg. Put the scallop mixture in a food processor and run for 1 minute. Slowly add cream until blended (about 3 seconds). Do not overblend or mixture will be buttery.
Add truffles to scallop mixture and set aside. Place the salmon in a processor bowl with the other egg, the reserved egg yolk, salt and pepper. Process for 1 minute. Butter the ramekins or molds, then spoon the scallop mixture into them. Put the salmon mixture into a piping tube and pump the mixture into the center of the mold (or simply pour mixtures into the mold.) Place the ramekins or molds in a shallow pan containing 1 inch of water; cover the pan with aluminum foil pierced with small holes to allow steam to escape. Bake in a 350 F oven for 30 minutes. For the Sauce: ============== Put the shallots, vinegar, and wine into small saucepan and cook until half of the liquid is gone. Add cream and bring to a boil, then whip. Add butter in small pieces and whisk over medium heat. Remove from heat and adjust the seasonings. For the Garnish: ================ Saute spinach and watercress in butter for 1 minute. On hot serving plates, arrange some of the spinach and watercress in small circles the same size as the ramekins or molds. Unmold the scallop-salmon mousse onto the vegetables, top with sauce(s). Note: You may use a combination of sauces to form a design on the plate (American sauce, genoise sauce, tomato sauce can be used interchangeably). Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Rene Verdon, Le Trianon, San Francisco, CA -----
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Hey guys!
I’m Marcus Cho, and Welcome back to my channel :)
In today’s video, I’m gonna revise a beautiful seafood dish which contains some kinds of cooking skills like making Mousseline, Flambé and also do some fish and shellfish prep.
I hope you guys enjoy this, and see you on next Thursday.
YAY!
[Ingredients of Timbale of Seafood with Nantua sauce]
- Timbale of Snapper and prawn mousseline
Butter 10g
Snapper Whole 125g
Prawns 125g
Egg white 1
Salt pinch
Cream 150ml
Chervil 5g
Dill sprig
Porched Scampi 3 each
Salmon roe 10g
Green Zucchini 1 each
- Sauce Nantua
Scampi, Prawn shells
Tomato paste 10g
Carrot 25g
Celery 10g
Shallot 10g
Cognac 50ml
Fish stock 600ml
Cream 50ml
- BGM Info
Adventures by A Himitsu
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Music provided by Audio Library
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I Tried to Make Michael Bonacini's Scallop Mousse from MasterChef
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Lobster Boiling Water
Enough water to cover the amount of lobster
1 tsp salt
1 tsp Pepper Corn
1 twig Rosemary
1-2 Bay Leaves
Scallop Mousse
110g Sea Scallops (about 5)
1 Egg White
2 tbsp Heavy Cream
sprinkle of Chives
1/4 tsp Salt
1/4 tsp White Pepper
30-50g Lobster meat, preferably tail
Cream Sauce
1/4 cup Fish Stock/Broth
1/4 cup Heavy Cream
1 tbsp Butter
Garnish
1 Lobster Claw
Sprinkle of Chives
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Fish Mousse Recipe
Try something different for a dinner party starter with this fish mousse recipe with a chive white wine sauce.